Sea Bass sashimi, mushrooms and pasta

This dish is simply delicious, refreshing and perfect for lover of the oriental cuisine.


4 sea bass fillets of 160 gr or 5.6 oz each, deboned and skinned
2 dl or 6.8 fl oz Japanese Yuzu Vinegar BELBERRY
600 gr or 21 oz al dente cooked taglioline
5 cl or 1.7 fl oz nut oil
3 cl or 1 fl oz sesame oil
200 gr or 7 oz shitake in slices
200 gr of 7 oz enoki mushrooms
5 cl or 1.7 fl oz sake
5 cl of 1.7 fl oz dashi (stock)

  1. Marinate the sea bass: arrange the bass fillets in a platter and pour over the Yuzu vinegar. Let marinate 20 minutes. Cut into sashimi.
  2. Heat the oils in a frying pan and brown the mushrooms, do not fry but warm it up. Mix in the hot pasta and the warm mushrooms together.
  3. Finish with the sake and dashi and season with the remaining Yuzu vinegar and rosemary leaves.
  4. Present the pasta with mushrooms topped with the sea bass sashimi.